Silken tofu, cocoa and chocolate soymilk step in to replace much of the fat in this recipe. The result is astoundingly goodwith no tofu taste whatsoever.
- Preheat oven to 300F. Butter a 9-inch springform pan, and line bottom with parchment paper. Butter paper.
- Melt chocolate in a small heavy saucepan over very low heat. Stir until smooth, remove from heat and set aside.
- Combine melted chocolate, tofu, chocolate soymilk, whole egg, brown sugar, cocoa, flour, vanilla and coffee granules in a blender or food processor. Purée until blended and smooth.
- Beat egg whites in a metal mixing bowl until stiff but not dry. Add granulated sugar, and beat 1 minute more. Pour about one-third of the chocolate/tofu mixture onto the beaten whites, and mix gently. Mix in remaining chocolate/tofu mixture in two or three more batches. Pour cake batter into prepared springform pan.
- Bake until slightly set around edges but still jiggly in center, for about 45 minutes. Remove from oven, and cool on a wire rack. When cool, cover and refrigerate for at least 2 hours and up to 2 days. The chocolate flavor is richer the next day.
- To serve, run a knife around cake edge, and gently remove outside of pan. Slide cake from pan bottom onto a cake plate. Spread raspberry preserves over top of cake. Cover with fresh fruit. Use a hot knife to slice, wiping knife between cuts.
- Serving Size: SERVES 8 TO 10
- Calories: 230
- Carbohydrate Content: 34 g
- Cholesterol Content: 20 mg
- Protein Content: 7 g
- Saturated Fat Content: 4 g
- Sodium Content: 40 mg
- Sugar Content: 28 g